Best Fresh Figs Cake Recipe

5 from 3 votes

A one-bowl vanilla yellow cake with a simple cream cheese frosting, topped with luscious, ripe figs and a drizzle of caramel sauce...a heavenly combination!

Prep Time20

Cook Time35

Total Time55

Course: Dessert

Cuisine: American

Servings:

Calories: 470kcal

Author: Paige

Cost: $8-$20.00

Equipment

9" cake pan
measuring cups and spoons
Large Mixing Bowl
toothpicks
knife
spatula
electric mixer

Ingredients

1 tablespoon Butter, softened, to prep the cake pan
2 tablespoons Flour, to prep the cake pan
1¼ cups All-purpose flour
¾ cup Sugar
½ teaspoon Baking Soda
½ teaspoon Baking Powder
½ teaspoon Salt (kosher)
¼ cup plus 2 tablespoons Full fat yogurt, sour cream or buttermilk
1 stick Melted unsalted butter, cooled
¼ cup plus 2 tablespoons Water
1½ teaspoons Pure Vanilla Extract
2 Eggs, large, room temperature
FOR THE FROSTING
4 ounces Cream Cheese
2 tablespoons Butter, softened
1 teaspoon Pure Vanilla Extract
2 cups Powdered Sugar
1 container Fresh Figs, about 8 large
3 tablespoons Caramel Sauce, store bought

Instructions

Preheat the oven to 350 degrees and prepare a 9" cake pan by buttering the bottom, then adding a fitted round of parchment paper (you can cut this to size) then butter the inside again, including up the sides.
Add the two tablespoons of flour to cake pan and tap it until the the entire inside of the pan is covered, tap to remove any excess flour from the pan. Place on a large baking sheet and make the cake batter. Makes one 9" cake.
In a large bowl, add the flour, sugar, baking soda, baking powder and salt, and with a whisk, mix to combine these ingredients.
Next, in the same bowl, stir in the yogurt, butter, water, vanilla extract and eggs until mixed...you can use the whisk for this too. Mix just until the lumps are gone, be careful not to over mix!
Add the cake batter to the prepared pan, set the pan on a baking sheet to make removal from the oven easier. Bake until golden brown, 35-40 minutes. A toothpick inserted in the center of the cake will come out clean or with a few crumbs that cling to it. Remove from oven and let it cool completely in the pan.
Make the cream cheese frosting by mixing the cream cheese and butter in a medium bowl with a hand held electric mixer until it's fluffy, 2 minutes, scraping down the sides occasionally as you go.
Add the vanilla and powdered sugar and continue to mix until combined and fluffy, another 2 minutes.
When the cake is fully cooled, turn it upside down, remove it from the pan and remove any stuck parchment paper from the bottom. Transfer to a serving platter, then spread the frosting on top.
Wash and dry the figs and trim the ends, cut in quarters and add to the top of the cake, then drizzle with caramel sauce.

Notes

Try other varieties of figs if you can't find Black Mission Figs.
Place a small piece of parchment paper be put on the serving tray before setting the cake on it to prevent slipping. You could also put a coin-sized dot of frosting to "glue" it in place.
Keep the oven door closed while your cake bakes! Use the oven light to take a look instead of opening the oven door, which can lead to deflated cakes.
When you reach the end of baking time, test by inserting a toothpick in the middle. If it's clean or just has a little bit of crumbs clinging to it, it's done.
Turn the cake upside down on the serving platter to have the flattest surface to frost.
Make sure the cake is completely cool before frosting
Use a large baking sheet to set the cake on before putting it in the oven, this will make it easier

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